Fresh california tomato summer soup

24 Servings

Ingredients

Quantity Ingredient
3 cups Finely chopped onions
3 cups Diced celery
6 tablespoons Olive oil
3 tablespoons Minced garlic
3 cups Diced zucchini
6 cups Chicken broth -- low salt
4½ quart Pasta shells
4½ quart Diced tomatoes
6 tablespoons Dried basil
2½ teaspoon Salt
1½ teaspoon Black pepper
½ cup Grated parmesan cheese

Directions

Saut‚ onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender. Stir in garlic, zucchini and corn; saut‚ 2 minutes. Add chicken stock, bring to a boil and add remaining ingredients except Parmesan. Cook until pasta is tender, about 10 minutes. To serve: Spoon 1-½ Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.

~ - - - - - - - - - - - - - - - - - Recipe By : California Tomato Commission (July 1996)

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